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Vegan Kabocha Squash(pumpkin) Muffins
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100g Kabocha, 160g Soy milk, 60g Oil, 30g Sugar, 20g Maple syrup, 150g Flour, 2 tsp Baking powder.
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Remove kabocha seeds and cut into small pieces, and preheat oven to 180C/356F.
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Steam kabocha for 10 minutes over medium heat.
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Check if the kabocha is cooked through.
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Remove the kabocha skin.
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Mash kabocha to make purée.
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Add soy milk(160g), oil(60g), sugar(30g) and maple syrup(20g).
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Blend until combine.
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Place a strainer on the bowl, and add flour(150g) and baking powder(2 tsp).
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Sift them.
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Blend until combine.
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Pour the dough into a muffin pan, and bake in preheated 180C/356F oven for 25 minutes.
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To learn more about this Jumprope:
https://chefjacooks.com/en/vegan-pumpkin-muffins-recipe/
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